4 lg. green peppers
12 oz. ground beef
1/2 c. chopped onion
1/2 c. shredded carrot
2 tsp. dried cilantro leaves
About 1 1/2 c. cooked long grain rice (1/2 c. raw)
1 c. shredded Cheddar cheese
1 (8 oz.) can tomato sauce
1 tsp. salt
1/4 tsp. pepper

Cut tops off of peppers; remove seeds and white membranes. Discard stems; dice tops fine. Crumble ground beef into a microwave-safe colander, set into a shallow 1 1/2 quart casserole. Add the diced pepper tops, onion, carrot and cilantro to colander. Cover loosely with waxed paper. Microwave on high 4 to 6 minutes, stirring once, until meat is no longer pink and vegetables are crisp- tender. Discard drippings in casserole.

Put meat mixture in a bowl; stir in rice, 3/4 cup cheese, 1/2 cup tomato sauce, the salt and pepper. Spoon into peppers. Stand peppers upright in the same casserole. Cover loosely with waxed paper. Microwave on high 10 to 14 minutes, rotating dish 3 times, until peppers are crisp-tender and filling is hot.

Spoon remaining tomato sauce over tops, then sprinkle with remaining 1/4 cup of cheese. Cover and let stand 6 to 8 minutes until sauce is hot, cheese melts and pepper is almost tender. Makes 4 servings.